Kuzu Çorbası
(Lamb Soup) Recipe

Origin: Turkey Period: Traditional

Ingredients:

150g lean lamb, cubed
240ml hot water
840ml hot water
4 fresh spring onions, chopped
6 tbsp rice, washed and drained
1 large tomato, grated
2 tbsp butter
1 tsp salt
freshly-grated black pepper, to taste
1 tbsp dried mint

For the Sauce:
4 tbsp natural yoghurt
1 egg

Kuzu Çorbası
(Lamb Soup) Preparation:

Method:

Add the lamb to a medium cooking pot and allow the meat to cook in its own juices until the water released from the lamb has all evaporated. Then add 240ml hot water and continue cooking over medium heat until the lamb becomes tender (about 25 minutes). Add the remaining water along with the rice, butter, onion, tomatoes and seasonings. Reduce to a simmer, half-cover with a lid and cook for about 25 minutes, or until the rice is tender.

Take the soup off the heat and stir-in the mint. Meanwhile, whisk together the sauce ingredients in a small bowl. Take a ladle of the liquid from the soup and add to the yoghurt and egg mixture, whisking to combine. Pour the resultant mixture into the soup and stir to combine. Serve immediately.

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